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Thursday, December 10, 2009

Sautéed Christmas Peppers

From the kitchen of One Perfect Bite...Several summers ago I stumbled on the solution to lack of color on my Christmas table. Double cut lamb chops were sizzling on the grill when I realized I had a rainbow assortment of bell peppers almost past their prime. It was a now or never moment. Working on the assumption that they'd be delicious with anything coming off the grill, I grabbed an onion, some fresh herbs, my best olive oil and the dregs of some chilled red wine and commenced a kitchen experiment. It was successful enough that the effort was repeated, and, while the mixture overwhelmed poultry, it proved to be a great side with beef as well as lamb. When Christmas rolled around, I remembered the gorgeous jewel tones and decided to make this part of our holiday dinner. I've done so ever since. I've fashioned a recipe, actually a technique, for you, but I hope you loose your imagination and create a version of your own. I have been known to take shortcuts, so while I'll be scorned by real foodies, I'll tell those of you who are short of time or space that the peppers can also be cooked in a microwave oven. You get to pick as long as I can exercise plausible deniability. Here's the recipe. The cheat sheet is in red.

Good morning Mary. I am visiting early this am as Cheri' decided to wake at 5:00am. This puppy is wearing me out. I fell asleep talking to my friend Beverly at, How Sweet the Sound. I heard a loud, JEANNE! are you sleeping??? Laughing here, it was around 9:00pm. I'll never live this one down. HA!

Now for those peppers. I make them quite often. We saute them in olive oil. You did introduce me to adding more spices. Love the micro wave idea too. In the summer we have a source of fresh peppers of every color from a friend who shops the fresh market when the peppers are on the verge of not being quite fresh. It is wonderful because they are sooo expensive. Maybe they might have a spot and that's all. We have discovered that we can cut them up and freeze them. They are perfect in cooking. We did this for the first time this summer. I am thrilled when I am making a red sauce for pasta to throw some peppers in. I did it just last night. Not perfect but still delicious.

I loved your story from the previous post. Especially the Irish recipe. I make them but I never would have used that much flour. I am going to try them. Your grammy sounds like someone I would have loved to know. My gram visited us much the same way.

The little picture for these appeared under your lemon mousse post today and I had to come check them out. I love bell peppers, cooked, raw, anyway I can get them! This sounds fabulous and I think it would be equally as good if I just left everything raw too. Thanks for the idea!

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